Moussaka

Rinse the melanzane and remove the stems. Cut lengthwise into slices 1 cm thick. Season the slices with salt and fry them in a frying pan in hot olive oil on both sides. Drain.

Now dice the onions and sauté in oil until translucent. Add garlic and minced meat. Season with salt, pepper and oregano.

Skin the tomatoes. To do this, gently score the round side crosswise, briefly form in boiling salted water and quench with cold water. The skin can then be easily peeled off. Remove the seeds from the tomatoes and dice them. Add them to the minced meat together with white wine and paradeis pulp and cook for 10 minutes.

Brush a gratin dish with oil and sprinkle with breadcrumbs. Alternate layers of melanzane and minced meat sauce, finishing with a layer of eggplant. Stir whipped cream and cheese and pour over the casserole form. Season with nutmeg. Bake in the oven at approx.

180 °C for 40 minutes. Cool a little and bring to the table

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